a pretty salad
I started by whisking about 1/2 a tbs of apricot preserves with the juice of 1/2 a lemon, a dash of poppy seeds, and a small splash of rice wine vinegar; then, I whisked in 1 tbs of olive oil until it was well-blended.
I shredded (real finely, with my mandoline) about 1/4-1/3 of a tight, pretty head of red cabbage; sliced 1/2 a medium, crisp apple thinly; chopped a few sprigs of floral marjoram, a big pinch of pecans, and a few meaty green olives marinated in olive oil (did I say with pimentos?).
I tossed all of it gently with some salt and pepper and the poppy-seed vinaigrette, and it was just-sweet, piquant, fragrant, and satisfying.